Chanterelle Chowder
Ingredients
- Ingredients
- 1 Leek
- 200 grams Chanterelle
- 1 garlic clove
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 200 milliliters dry white wine
- 600 milliliters fish stock
- salt
- freshly ground peppers
- ½ lemon (finely grated zest and juice)
- 500 grams mixed Seafood (such as salmon, cod and snapper )
- 3 sprigs Dill
- 200 milliliters Whipped cream
- 1 Tbsp Vermouth (such as Noilly Prat)
Preparation steps
Rinse leeks, trim, halve lengthwise and cut into strips. Brush chanterelle mushrooms, trim and leave whole or cut into pieces as desired depending on size. Peel garlic and chop finely. Saute everything together in a pot with heated butter for 2-3 minutes. Mix in flour and then add wine. Add stock and season with salt, pepper and lemon zest. Simmer 10 minutes, stirring occasionally.
Meanwhile, rinse fish, pat dry and cut into bite-size pieces. Rinse dill, shake dry, pluck leaves from stem and chop.
Pour cream into the soup, add a little broth if required, bring to a boil and then reduce the heat. Add fish and dill to the soup and cook over low heat for 2-3 minutes. Do not allow soup to boil. Serve immediately and season with vermouth, lemon juice, salt and pepper.
